Fiona Kirk - Lentil and Bean Salad - Liberation Nuts

Fiona Kirk – Lentil and Bean Salad

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Fiona Kirk – Lentil and Bean Salad

(makes 4 servings)

It’s hard to get as much ‘goodness’ into a bowl as you can with this highly-nourishing and tasty salad. Sweet, sour, creamy and crunchy and a real hit for lunch boxes.

Ingredients

  • 230g tinned puy lentils, drained and rinsed
  • 230g tinned kidney beans, drained and rinsed
  • 80g natural cottage cheese
  • 80g raisins
  • 40g dried apricots, chopped
  • 40g cashew nuts, chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons natural live/bio yoghurt
  • Lemon juice
  • Sea salt and freshly ground black pepper

Method

Gently mix all the ingredients together, chill and serve on a bed of watercress.

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